This has to be one of my all time favorite soups to make around the fall/winter season. Itâs an absolutely perfect combination of flavors: savory, sweet, and a tiny bit of spice. And itâs creamy texture makes me feel like I'm being draped in a warm cozy blanket! If this sounds like too much for a soup to live up to, believe me, itâs not. You must try it!
In Ayurveda, we love talking about food flavor combinations. As many of you reading this may know already, Fall and Winter (in the Northern Hemisphere) tend to have a more drying and cooling effect on the body. This can often affect our sleeping patterns, the quality of our skin, and possibly throw our digestion off. This soup will help to target all of your autumnal needs. With the sweetness of the butternut and apple and the spiciness of the ginger and cayenne, you will feel warm and nourished in no time.
Ingredients:Â
- 1 large butternut squash
- 1 medium sized carrot
- 1 medium sized turnip
- 2-4 tablespoons ghee
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 apples (local if possible)
- 1 large onion, peeled and finely chopped
- 3 cloves garlic cloves (whole)
- 1 tbsp minced ginger
- 4 cups vegetable stock or bone broth
- 1 sprig fresh rosemary
Directions:
Start by cutting your butternut squash in half, scoop out the seeds and place on a baking sheet lined with parchment paper. Chop the apples, carrot, turnip and the onion (no need to cut them too small) and add them to the baking sheet. Cover everything generously with the spices (except the fresh ginger and rosemary) and the whole garlic cloves.
Bake for 30-35 minutes at 420 degrees.
Add all the ingredients and the ginger to a food processor and blend on high until smooth.
For Serving:
Heat a small amount of ghee in a pan with pumpkin seeds, a dash of cinnamon, and rosemary until lightly toasted. Top with your soup and serve with crusty sourdough bread! đ§ĄđĽ